Drop teaspoons of remaining batter over top of cream cheese layer (note: batter will not completely cover cream cheese filling). Sprinkle nuts over top of cake. Bake 40-45 minutes or until lightly browned and toothpick inserted in center comes out clean. Serve warm or cold with steaming mugs of hot chocolate or frothy eggnog.

Coffee cake was not invented but rather it evolved from many recipes into what we have today. It literally means “cake with crumbs.” In the 1700’s it became common to enjoy this crumby yeast cake with (what else) coffee beverages. It is a practice still enjoyed today.

Yeast used to be the common form of "leavening" used in recipes and many old Polish Coffee Cake recipes still use yeast today. But baking powder and baking soda (with a little acid) do the job well. Little trivia, modern baking powder was invented around 1853 by a British chemist who wanted a way to make bread for his wife - who had egg and yeast allergies. Today baking powder is conveniently faster, and the choice of leavening is used in our recipe for Polish Coffee Cake.